I have been convinced by all you lovely people to try Carbquick (winter is coming and I HAVE to have my chicken-n-dumplings) however as I was searching on Netrition.com I noticed another product produced by the same company that does Carbquick. It is called Carbalose and it a flour substitution product (does not have the baking powder or fat that Carbquick has). I was wondering if anyone had made homemade pasta with it or anyting else for that matter?

I have both a bread machine and a pasta machine that neither have seen much action since my low carb days. I was thinking the Carbalose might make really good homemade pasta, especially if I add a “little” semolina and egg to the batch to get the right taste…I have my last two boxes of Dreamfields and am trying to wonder just exactly what I am going to do for my yearly batch of Jewish penicillin (chicken noodle soup) that just does not taste the same without the noodles. Right now I use Dreamfields linguini broken in small pieces, but after reading all the negative reviews about the product I am thinking about not using it anymore since it does not sound reliable, Also I really do not want to use Shirataki noodles for this recipe. I love those type of noodles for Asian cuisine, but it sort of falls flat for my chicken soup and spaghetti dishes.

Anyone tried homemade pasta with this flour product?